Sneaky Greens Week – Power Pancake

Posted by in Breakfast, Gluten-Free, Greens, Uncategorized, Vegetarian


We’re calling this sucker sneaky. Not menacing bandit-creeping-through-your-window-in-the-dead-of-night sneaky, but one-and-only-sister-surprising-you-with-a-huge-birthday-party-of-all-of-your-favorite-people-and-face-painting-and-miniature-horses sneaky. The good kind. Any extra kale that creeps in throughout the day is always a good thing.

If you can recall back to our Summer Smoothie post, kale is a superfood. The kind of food that helps to prevent disease. The kind of food that might inspire Shakespeare to pen a few verses (had he eaten some of it and survived up to our foodie-freak modern day). It contains heaps of antioxidants, vitamin K, fiber, iron, and calcium.

Spinach, sadly, occasionally overshadowed by the other leafy green, is just as helpful in disease prevention. Spinach contains over a dozen flavonoids and carotenoids that aid in decreasing inflammation in the body. And because inflammation can serve as a catalyst for mutating cancer cells, it is important to incorporate anti-inflammatory foods into your diet regularly.

What better way to do so than sneakily? More often than not, a tupperware containing this beautiful pancake is sloshing around in my purse. Sweetened only with a bit of fruit and full of fiber, this recipe has been my quick and healthy go-to for years. I made this for breakfast when I lived in Spain, New York, and for my parents when visiting back home. The ingredients are so simple and are most likely already sitting in your happy little pantry.


Power Pancake

  • 4 egg whites, or 3/4 c egg whites
  • 1/4 c almond milk or other non-dairy milk
  • handful or two of spinach and kale
  • splash of vanilla extract
  • half of a banana
  • 4 tbsp hemp protein powder
  • 1/4 c old fashioned oats


  • two tablespoons of agave syrup, coconut sugar or a medjool date
  • handful of berries (toppings!)

In a high-speed blender or a bowl fit for an immersion blender, combine all ingredients until greens are pulverized and batter is smooth. Pour batter into a 9-inch non-stick skillet greased with coconut oil and cook on low to medium heat. Run a plastic spatula underneath the edges of the pancake and let any uncooked liquid on top run underneath so it cooks evenly. When the underside is golden brown and bubbles begin to form in center of pancake, gently flip the entire cake over and thoroughly cook through center. Now eat!